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This nutritious Brussels sprout and kale salad tastes way better than it sounds!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Dressing:
Salad:

Directions

Instructions Checklist
  • Combine olive oil, lemon juice, mustard, shallot, garlic, salt, and pepper in a bowl. Set dressing aside.

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  • Heat olive oil in a skillet over medium heat. Add almonds and cook until just browned, 1 to 2 minutes.

  • Toss kale, Brussels sprouts, and toasted almonds in a bowl with the dressing. Add Pecorino Romano cheese and serve immediately or allow to sit about 30 minutes for flavors to meld.

Cook's Note:

You can also toast almonds in a toasted oven.

Nutrition Facts

352 calories; 11.8 g protein; 15.6 g carbohydrates; 20.6 mg cholesterol; 502.2 mg sodium. Full Nutrition